Spicy Honey Roasted Pumpkin is an easy pumpkin recipe that keeps it simple. Seasoned pumpkin slices eaten right off the skin. It is a delicious side dish recipe or healthy snack for fall, that everyone including kids will love. You may want to swap the spice blend a bit to reduce heat for little ones though.
Golden brown spicy and sweet roasted pumpkin makes a great rustic autumn appetizer too, perfect for tailgating, bonfires and casual gatherings of family and friends.
Spicy Honey Roasted Pumpkin
While I enjoy recipes with mashed pumpkin, I feel freshly cut pumpkin is an under used ingredient in American kitchens. It cooks quickly and is surprisingly versatile, working well in both savory and sweet recipes, or like in the one I am about to share with you here... a little of both.
Sweet and Savory Fall Pumpkin Treat
It's pumpkin season and my daughter had gone on a field trip to a farm with her classmates recently. She brought home a little sugar pumpkin (about 6-7" in diameter), along with a few carrots the children had harvested.
We already had one larger pumpkin, I'd managed to grow in our garden without any varmints chowing on it & will pick up a few more big ones for carving this week (after all half the fun for kids is reaching their short little arms deep down in the squishy pumpkin guts).
Hence, this wee little guy got sliced up and roasted this afternoon. I left the skin on for addition, color & nutrients, as well as to hold the slices together better. The honey roasted pumpkin slices went over very well with both of us.
If you actually end out with any leftovers, simply store the cooled roasted pumpkin wedges in an airtight container and refrigerate, They will be good for at least 3 days.
Alternately, run a spoon against where the pumpkin flesh meets the skin and store that for later use. This way it can also be frozen for longer storage. It's a nice addition to soups, salads and pasta or rice dish recipes.
Sugar pumpkins are idea for this, but any small pumpkin or winter squash, such as butternut or acorn squash can also be used for roasting like this.
Alternately, run a spoon against where the pumpkin flesh meets the skin and store that for use in recipes. It's a nice addition to soups, salads and pasta or rice dishes.
If you like this recipe try my Baked Pumpkin Oatmeal or Roasted Butternut Squash with apples as well! My Pumpkin Dump Cake is a great easy fall dessert to try as well.
Spicy Honey Roasted Pumpkin Recipe
Ingredients
- 1 small sugar pumpkin around 6-7" diameter
- 1 clove garlic
- 2 tbs. olive oil
- 1 tbs honey
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon ginger
- â…› teaspoon cayenne
- pinch of Kosher salt
- ½ tbs apple cider vinegar*
Instructions
- Core and clean out pumpkin, then slice pumpkin with a sharp knife into ½ to ¾ inch slices vertically. Place in large bowl.
- Preheat oven to 400 degrees.
- Minced the garlic, then add oil, honey and spice blend ingredients in small bowl. Whisk well, then pour over pumpkin.
- Toss the pumpkin until well coated, then dump onto parchment paper lined baking sheet or large flat baking dish (I used a non-stick Paella pan myself). Spread the pumpkin out.
- Place in oven to roast. Flip the slices over after 10 minutes, then roast an additional 5 minutes.
- Serve as is, or with a drizzle of balsamic, tangy dressing or honey. Season with salt if you like. Hot or room temperature.
Kelsey Apley says
Really?!?!?! Wow I would have never thought of something like this, looks really tasty!! I know my husband will LOVE this!! Thanks!!
Angela says
I have always used mashed pumpkin in my recipes - this looks like something I'd love to try though!
Paula @ Frosted Fingers says
That sounds interesting. I've never tried working with REAL pumpkin, only the stuff from a can. I may have to try this. I bet my husband would like it.
Anne says
There are so many great pumpkin recipes floating around!
Mellisa says
This sounds delicious! A great snack for anytime of the day.
Sheri says
Wow, this looks so good!
Toni says
Great photos. That looks good.
Ty @ Mama of 3 Munchkins says
Very interesting indeed! I bet my husband would love this!
Kim @ What's That Smell? says
This is interesting! i love pumpkin but have never actually cooked my own before. I didn't know you could eat the rind either.
Robin Gagnon says
The skin is loaded with bet carotene.
I've only eaten skin from small smooth skinned pie pumpkins, and honestly only eat about half of it. The bumpier looking pumpkins and bigger ones seem to have tougher skin.
Kathleen B says
Hmm. I have never tried pumpkin this way before, may need to give it a try.
Stefanie says
These are made from the little pumpkins, right?
Colleen says
They look so good, so many recipes lately with pumpkin.
Lolo says
You are always so creative with your ingredients!
HilLesha says
Oh gosh, that sounds really good!
Robin (Masshole Mommy) says
I never would have thought to make this. So easy and it sounds delicious!
Tiff @ Babes and Kids says
This is a really creative way to prepare pumpkin and it sounds so delicious.
Rachel @ Following In My Shoes says
I haven't tried roasting pumpkin but I do something similar with butternut squash. 🙂
Shell Feis says
Pumpkins are definitely underused in MY cooking at least- I've never used one! I do need to make this though, my son keeps bringing home pumpkins somehow.
Kelly @ A Girl Worth Saving says
This is my kind of recipe - simple and delicious!
Marcie W. says
I have heard great things about spicy sweet combos. This recipe will be a must try sometime this fall!
Tammy says
My daughter saw this as I was reading the post and asked if I would make them, she loves everything pumpkin.
Mellisa says
I think my entire family would love a special treat like this for Halloween. Sounds delicious.
Penelope (NYC Blogger) says
This looks very good! I never cooked from a whole pumpkin before, so forgive my ignorance…do you mean you clean out all the seeds, and then slice up what is left, including the outer skin and the meat right underneath it?
Robin Gagnon says
Yes. Typically, you would clean out seeds and roast the whole thing for pulp, but smaller pumpkins often have thinner skin and can be roasted as slices, to be eaten as is (still de-seeded though)
Vanessa: thequeenofswag says
That's such an awesome recipe. Looks delish.
courtney says
I have to try this! I always toss the pumpkin after taking out the "filling" 🙂